CHIN-SU Lobster Fish Sauce
CHIN-SU Vietnamese Fish Sauce Lobster is a premium Phu Quoc-origin fish sauce built on fresh anchovies salted at a 3-to-1 fish-to-salt ratio right on the fishing boats, then fermented using a generations-old island method passed down through Vietnamese coastal tradition. The lobster flavor harmonizes with the aged anchovy base to create a well-rounded umami with a natural sweetness and a balanced savory aftertaste that works straight from the bottle.
Ingredients: Anchovy fish sauce extract, lobster flavor, flavor enhancers, water
PRODUCT DETAILS
- Brand Name
- CHIN-SU
- Manufacturer
- Masan Consumer
- Container
- Glass Bottle
- Flavor
- Lobster
Nutrition facts
About 46 servings per container
Amount per serving
Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugar, vitamin D, calcium, iron, and potassium.
WHat CHIN-SU Lobster Fish Sauce used for?
Try our suggested ways to spice up your meals with CHIN-SU Lobster Fish Sauce!
NƯỚC CHẤM
PHO
STIR-FRY
MARINADE
BRAISED DISHES
PASTA
FAQS ABOUT CHIN-SU Lobster Fish Sauce
The combination of Phu Quoc-aged anchovy and lobster flavor creates a deeper, more layered umami than a standard anchovy fish sauce delivers. Phu Quoc anchovies are salted at sea at a 3-to-1 fish-to-salt ratio and fermented using a generations-old island method. Lobster flavor adds a natural sweetness at the finish that rounds the anchovy base. The result is a beautiful amber sauce with a robust umami depth and a balanced savory-sweet aftertaste that needs no dilution at the table.
It refers to the fish-to-salt proportion used at the start of fermentation: 3 parts fresh anchovy to 1 part salt. That ratio determines how much protein the anchovies release during fermentation and directly affects the final flavor intensity and amino acid content. The anchovies are salted at this ratio immediately on the fishing boats after the catch, which preserves freshness before fermentation begins on Phu Quoc island.
Phu Quoc's geography and fishing traditions produce anchovies with a naturally sweet finish and a cleaner aroma than fish sauce from other Vietnamese coastal regions. The island sits at the southern tip of Vietnam, where clean Gulf of Thailand waters support a distinct anchovy population. The fermentation process on Phu Quoc has been practiced for generations, and the island holds a geographic indication (GI) certification for its fish sauce production.
The lobster flavor and Phu Quoc fermentation create a naturally balanced profile with enough sweetness and umami depth to work straight from the bottle without dilution. At 150mg of sodium per tablespoon (15 ml), it's the lowest-sodium option in the CHIN-SU fish sauce line. That lighter salt level means you can pour it directly into a dipping bowl, add a slice of fresh chili if you like heat, and serve alongside seafood, grilled meats, fresh spring rolls, and steamed vegetables without any additional mixing.
Yes, CHIN-SU Fish Sauce Lobster is gluten free. The formula contains no wheat, barley, or rye. Core ingredients are anchovy and salt from Phu Quoc. If you have celiac disease or severe gluten sensitivity, check the current US label before use, as formulas can change.
Yes, CHIN-SU Fish Sauce Lobster is keto-friendly at standard serving sizes. One tablespoon (15 ml) contains 1g of total carbohydrate and only 15 calories. A ketogenic diet allows 20 to 50g of carbs per day (StatPearls, NCBI). At 1 to 2 tablespoons per dish, the carb contribution is minimal. The low sodium level also makes it practical for anyone monitoring sodium intake on a ketogenic diet.
No. CHIN-SU Fish Sauce Lobster contains both anchovy (fish) and lobster extract (crustacean shellfish). It's not suitable for vegetarians, vegans, or anyone avoiding fish, shellfish, or crustaceans. For plant-based cooking, soy sauce or coconut aminos provide a similar salty-umami function without animal-derived content.
Keep the bottle in a cool, dry area away from direct sunlight before opening. After opening, close the cap tightly after every use. Refrigeration after opening helps preserve the balanced sweet and savory flavor profile of the Phu Quoc fermentation process over time.
Check the manufacture date printed on the packaging for the shelf life of your specific bottle. After opening, refrigerate and use within the recommended period. Discard if the amber color darkens significantly or if the aroma shifts from a clean, savory note to a sharp ammonia smell.